Doesn't this potato galette beg to sit aside a nice roast for New Eve Year's? No pressure. If you can't get to this galette recipe this week, bookmark it for 2012 for a simple supper with roasted chicken and a green salad.

4 Tablespoons unsalted butter (plus a bit more to rub on a parchment-lined baking sheet)

2 Tablespoons rendered duck fat (you should be able to find duck fat at your specialty grocer, or you can use bacon drippings)

1 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

2 pounds Yukon Gold potatoes, unpeeled

1 small sweet onion (like Maui or Walla Walla)

extra equipment: outer ring of 9 inch spring form cake pan

Preheat oven to 425.

Place the caraway seeds in a small saute pan. Heat over medium/high heat for a few minutes until seeds are nicely toasted. Set aside. When the seeds have cooled, crush them with a mortar and pestle.

Melt duck fat and 2 tablespoons of butter. Place in a large bowl with salt, pepper, and caraway seeds.

Slice potatoes (using a mandolin if you've got one) into 1/8 inch thick rounds. Toss them with the butter and seasonings in the large bowl until well coated in yumminess.

Peel and thinly slice onion and toss in a smaller bowl with 1 tablespoon melted butter.

Cover a baking sheet with a layer of parchment. Place the spring form on top of the parchment. Brush the parchment with a little melted butter to avoid sticking.

Take 1/4 of the sliced potatoes and arrange them within the spring form ring. Then add a layer of onion. Continue layering a couple more times until all the potatoes and onions are layered up. Please, make sure to have a potato layer on top. Carefully remove ring.

Place the baking sheet on the middle rack of your preheated oven. Bake for 40-45 minutes until potatoes are tender, then brush the top of the galette with one last tablespoon of melted butter. Put back in the oven for another 5-10 minutes. Edges of potatoes should be crisp and the whole galette should be a nice golden brown.

Season with a sprinkling of additional salt if desired. Slice and serve.

This looks absolutely gorgeous. Potatoes cooked in goose fat are absolutely divine but I've only ever had the combination when roasted. Your galette looks both elegant and indulgent - perfect for the festive period.

Jenn, thanks! And my husband always says I am brave with to use a mandolin too;) I have to say that I bought an idiot-proof model to protect my paws. And being able to get such thin slices with ease it such a treat for me! Have a great New Year!

Oh after seeing this in the magazine I've made it half a dozen times or so -- it's just delicious! Yours is much prettier though (than mine, and than the magazine's!). I even served it this summer with a lobster roll menu, I thought it fit in beautifully. So glad you've shared it here!

For those who do not have access to duck fat, I've made this often with just butter and found the results wonderful as well. Cheers!

Great recipe, and not surprisingly similar to so many others. I recently learned about Pommes de Anna as interpreted by David Tanis in a most recent book, One Good Dish, which he refers to as potato galette. Nice. He, however, elects to simply cook it in a skillet on the stovetop, followed by a suitable period of time in the oven.

This way one doesn't need to deal with dirtying a springform pan in the process!